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As specialty coffee became standard in Brisbane, cafes upped the ante on their offerings for drinkers with more refined tastes. Coffee Anthology’s Adam Wang observed a demand for exotic single origins brewing among city-dwellers in particular.

His solution opened in 2014, to champion the coffee bar experience for Brisbane’s most curious consumers. Beans are rotated week-to-week from the cafe’s preferred roasters. One week it might be a Brazilian Tres Barras from Industry Beans, the next, an Ethiopian Kochere from Duke’s Roasters.

Along with its three Mythos 1 Grinders, the cafe has also opted to keep an EK 43 Grinder on site for anyone adventurous enough to try a ‘long shot’. It’s a longer-extracted espresso, where bitterness is prioritised over richness – staff will happily explain the process if you ask. It’s this constant search for quality and variety that keeps Coffee Anthology ahead of the pack.

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